Buon appetito!
Risotto with tomato and red wine
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 1 can ELVEA diced tomatoes with garlic
- 3 shallots
- rosemary sprig
- 3 tablespoons olive oil
- 350 grams of Carnaroli rice
- 2 dl red wine
- 1 liter chicken broth
- 50 grams salted butter
- 80 grams pecorino
- sea salt
- black pepper
Preparation
-
1
Mince the shallots and rosemary and sauté them in olive oil. Do not let them brown.
-
2
Add the rice and stir until translucent.
-
3
Deglaze with the red wine.
-
4
Add a third of the broth and the diced tomatoes when all the wine has been absorbed by the rice. Continue cooking over a low heat.
-
5
Repeat this until all the broth has been used up.
-
6
The rice is then al dente and has absorbed all the liquid.
-
7
Stir the butter into the risotto and grate the pecorino over it.
-
8
Season with salt and pepper and stir.
Buon appetito!
